•INGREDIENTS:
4 lamb shanks
Salt and freshly ground black pepper, to taste
3 tablespoons olive oil
4 garlic cloves, minced
1 large onion, chopped
2 carrots, peeled and diced
2 parsnips, peeled and diced
1 turnip, peeled and diced
4 cups beef broth
2 tablespoons tomato paste
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
•INSTRUCTIONS :
Season the lamb shanks with salt and pepper.
Heat olive oil in a large dutch oven over medium-high heat. Add lamb shanks and brown on all sides, then remove from the pot.
In the same pot, add garlic, onion, carrots, parsnips, and turnip. Sauté until onions are translucent.
Stir in tomato paste and cook for 2 minutes. Add beef broth, rosemary, and thyme. Bring to a simmer.
Return the lamb shanks to the pot. Cover and simmer for 2-3 hours, or until the meat is tender and falls off the bone.
Adjust seasoning with salt and pepper to taste.